The Best Steak and Potatoes Ever

I’m crazy about potatoes, and how can you go wrong when you deep-fry anything? OK, so I know it’s not something you should eat everyday, but when you do, make it worthwhile. Forget anything you know about the frozen, Ore-Ida variety; I assure you, these homemade tater tots are to die for! I like to make a double batch and freeze them in portions so that they are ready to fry whenever I want to serve them. And what’s more classic than steak and potatoes?

Seared Steak with Olive Relish

1 T honey

3 T sherry vinegar

Kosher salt and black pepper

¼ c extra-virgin olive oil, plus more for skillet

½ red onion, finely shopped (about ½ c)

1 T minced garlic

1/3 c brine-cured pitted green olives, cut into ¼-inch rounds

1 navel orange, peel and pith cut off, flesh cut into ½-inch cubes

¼ c chopped flat-leaf parsley

1 1-½ to 2 lb boneless sirloin steak (1 inch thick)

In medium bowl, whisk together honey and vinegar; season with salt and pepper. Whisking constantly, pour in oil in slow, steady stream; whisk until emulsified. Stir in onion, garlic, olives, orange, and parsley; set aside.

Generously season steak with 2 t salt and 1 t pepper. Coat 12-inch cast-iron skillet with a thin layer of oil; heat over medium-high heat until very hot. Sear steak, turning once, 6-8 minutes per side for medium-rare. Transfer to plate and tent with foil; let stand 10 minutes before slicing.

Cut steak against the grain into ¼-inch-thick slices; arrange on platter. Spoon relish on top. Serves 4.

Homemade Tater Tots

3 lbs Idaho potatoes, peeled, halved lengthwise, and each half sliced widthwise into ½-inch half-moons

2 t turmeric

48 oz. peanut oil, for frying

1 T sea salt or Kosher salt

1 t curry powder

3-4 scallions, trimmed and thinly sliced

The day before you plan to serve, put potatoes and turmeric into large pot, then cover with salted water; bring to boil and cook until tender, 5-7 minutes. Drain and allow to dry and cool in a colander.

Line a baking sheet with waxed paper or parchment. Lay out potatoes in a single layer; cover with plastic wrap and freeze overnight.

Heat 2-3 inches oil to 360°-375°F in a deep fryer or Dutch oven (oil should come less than halfway up the sides of the pan). Working in small batches, fry potatoes until they develop a crisp crust, 4-5 minutes. Remove and drain on paper towels. Allow oil to return to temperature between batches.

Stir together salt and curry powder; sprinkle over hot potatoes. Sprinkle with scallions and serve. Serves 6.